Low Sodium Chicken Shawarma
Experience the irresistible flavors of the Middle East with this Low Sodium Chicken Shawarma recipe, crafted to maximize taste while keeping salt to a minimum. Tender, marinated chicken thighs are infused with a fragrant blend of cumin, coriander, turmeric, and other warming spices, then roasted to perfection for a crispy, golden finish. A creamy Greek yogurt marinade not only keeps the chicken juicy but also adds a tangy depth of flavor. Wrapped in warm whole wheat pita bread and topped with fresh veggies like cucumber, tomato, and red onion, this healthy shawarma is perfect for a meal that feels indulgent yet remains heart-smart. Quick to prepare and packed with bold, vibrant spices, this recipe is a flavorful and nutritious twist on the classic chicken shawarma, ideal for those watching their sodium intake.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.5 cup Plain Greek yogurt
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground cinnamon
- 3 cloves Fresh garlic, minced
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
- 1 medium Red onion, thinly sliced
- 4 pieces Pita bread, whole wheat
- 1 medium Cucumber, sliced
- 1 large Tomato, sliced
Instructions
In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, cumin, coriander, turmeric, paprika, cinnamon, minced garlic, and black pepper. Mix until a smooth marinade is formed.
Cut the chicken thighs into strips and add them to the marinade. Stir well to coat all strips evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for better flavor absorption.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the marinated chicken strips in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly crispy on the edges.
While the chicken is cooking, prepare the toppings: thinly slice the red onion, cucumber, and tomato.
Warm the whole wheat pita bread in a dry skillet for a few minutes on each side or in the oven wrapped in foil for about 5 minutes.
To assemble the shawarma, place a few strips of baked chicken on each pita, topped with slices of red onion, cucumber, and tomato. Sprinkle with fresh chopped parsley before wrapping.
Serve warm and enjoy the delicious and healthy Low Sodium Chicken Shawarma.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 26.4 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 443 mg | 34% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3092 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
